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With the weather getting colder and colder outside, what better way to warm up than with a spicy bowl of warm soup! My favorite soup of all time is Hot & Sour soup, but since eating Paleo, I cannot eat it with all the soy. So, I decide to create my own delicious version that is full of flavour, quick and easy to make, and is as authentic as the real thing. It’s a sure thing to cure any soup craving! Mmm…

Ingredients:

10 cups chicken stock or vegetable stock

1 cup boiling water

8 ounces shitake mushrooms, sliced

4 ounces oyster mushrooms

1 cup dried fungus

1/4 cup rice vineger

1/4 cup coconut aminos

1 tsp chili garlic sauce

1/4 cup arrowroot powder

2 large eggs, whisked

4 green onions, sliced

2 tsp toasted sesame oil

salt and pepper to taste

Directions:

Add one cup boiling water over dried fungus and let sit for 1 hour

Set aside 1/4 cup of chicken or vegetable stock for later

Pour chicken of vegetable stock to a pot and bring to a boil

Add in mushroom and simmer for 5 mins

Pour in vinegar, coconut aminos, chili garlic sauce into the pot and stir to combine

Strain water from the dried fungus and add into soup

Whisk together 1/4 cup arrowroot powder and 1/4 stock (that you had set aside).

While soup is simmering, stir in the arrowroot mixture and stir for 1 min until the soup has thickened

Stir soup in a circular motion and drizzle eggs in a thin steams to create egg ribbons

Season with salt and pepper (I personally like to go a little heavier on the salt since this recipe doesn’t have soy sauce for the saltiness)

Stir in sesame oil and green onions

Serve immediately and garnish with some green onions and a small drizzle of sesame oil